Sauerbraten (Crock Pot)

• 5 -6 lbs rump steak or 5 -6 lbs pot roast
• 2 12 cups water
• 1 12 cups red wine vinegar
• 2 onions, sliced
• 1 lemon, sliced
• 1 tablespoon sugar
• 1 tablespoon salt
• 14 teaspoon ground ginger
• 12 whole cloves
• 6 bay leaves
• 6 peppercorns
• 12 cup onion, chopped
• 12 cup carrot, chopped
• 14 cup celery, chopped
• 1 cup gingersnaps, crushed

1. Combine water with wine vinegar, sliced onions, lemon and seasonings.
2. Pour over meat in bowl.
3. Cover and refrigerate 36-72 hours, turning meat occasionally.
4. Remove meat.
5. Strain marinade.
6. Reserve 1 cup.
7. Place chopped vegetables in slow cooker.
8. Place meat on vegetables.
9. Pour reserved marinade over meat.
10. Cover and cook on low 9-11 hours or on high 5 hours.
11. Remove meat to carving board.
12. Let stand 15-20 minutes.
13. Meanwhile, add gingersnaps to liquid in slow cooker.
14. Cook on high 15-20 minutes.
15. Serve with meat.

roast, water, red wine vinegar, onions, lemon, sugar, salt, ground ginger, cloves, bay leaves, peppercorns, onion, carrot, celery

Taken from www.food.com/recipe/sauerbraten-crock-pot-250513 (may not work)